Enigma is less of a restaurant and more of an edible fever dream curated by culinary wizards Ferran and Albert Adria. From the moment you punch in a secret code to enter its silver labyrinth, you know you've left the world of ordinary dining behind. Each room reveals a different act in this multi-sensory performance, with up to 50 courses rolled out like magic tricks.
Standouts include the air croissant with pigeon sauce - a gravity-defying puff of buttery pastry paired with a rich, savoury reduction. The artichoke rose salad is a visual and textural delight, while the tamogamochi cleverly fuses egg and mochi into a soft, gingery surprise. At the grill room, executive chef Oliver Pena personally crafts seafood masterpieces for an intimate audience of six.
Service is flawless - attentive without ever breaking the spell. The wine pairings are steep but worth the splurge, enhancing the mystery of each bite. Yes, it's $270 a head before drinks, but Enigma isn't just dinner - it's theatre. A sensory adventure. And one that proves why this place is firmly in the top tier of global fine dining.
Standouts include the air croissant with pigeon sauce - a gravity-defying puff of buttery pastry paired with a rich, savoury reduction. The artichoke rose salad is a visual and textural delight, while the tamogamochi cleverly fuses egg and mochi into a soft, gingery surprise. At the grill room, executive chef Oliver Pena personally crafts seafood masterpieces for an intimate audience of six.
Service is flawless - attentive without ever breaking the spell. The wine pairings are steep but worth the splurge, enhancing the mystery of each bite. Yes, it's $270 a head before drinks, but Enigma isn't just dinner - it's theatre. A sensory adventure. And one that proves why this place is firmly in the top tier of global fine dining.
( Originally published on Apr 09, 2025 )
